Tacos have to be one of the most FUN dinners, and it just got a whole lot easier with these delicious rotisserie chicken tacos. Utilize the convenience of leftover rotisserie chicken for maximum flavor with minimal effort. Imagine warm tortillas loaded with fresh, homemade guacamole, tasty chicken, and the zing of pineapple salsa, all hitting the table in just 20 minutes!
Ingredients
The Pineapple Salsa
2cupsdiced fresh pineapple
2tablespoonsfinely minced red onion
2tablespoonsfresh cilantro, chopped
Juice from ½ a lime
½jalapeño or serrano pepper, finely minced
The Guacamole
2largeavocados
Juice from ½ lime
1clovegarlic, finely minced
Sea salt, to taste
The Carnitas
4cupsshredded rotisserie chicken
½ cupfinely chopped rotisserie chicken skin, see notes
12corn tortillas
Instructions
Place the oven rack in the top ⅓ of your oven and then preheat your oven to broil. Mix the pineapple salsa ingredients together in a medium-sized bowl.
2 cups diced fresh pineapple, 2 tablespoons finely minced red onion, 2 tablespoons fresh cilantro, Juice from ½ a lime, ½ jalapeño or serrano pepper
In a second medium-sized bowl mix all the guacamole ingredients.
2 large avocados, Juice from ½ lime, 1 clove garlic, Sea salt
Mix the shredded rotisserie chicken with the chicken skin together on a baking sheet. Broil in your oven for 10 minutes, or until the chicken is crispy and brown in many spots, mixing halfway through.
4 cups shredded rotisserie chicken, ½ cup finely chopped rotisserie chicken skin
While the chicken is broiling, warm the tortillas in a frying pan.
12 corn tortillas
To serve, pile some guacamole on a warmed tortilla, top with the rotisserie chicken and the pineapple salsa. Serve immediately.
Notes
The chicken skin adds tons of flavor and helps keep the chicken from drying out. If you are concerned about calories, you can omit it.